Crockpot Stuffing Recipe
If ever I needed a crockpot stuffing recipe, 10 years ago would have been the perfect time for it. My family and I lived in a little apartment with a small stove. Holiday cooking took three days to complete, and we still didn't have enough room on the stove for everything to be served hot. But those were the good 'ole days. Fortunately, we've come a long way and this recipe was right on time when I found it.
You may need to adjust your settings based on the type of crockpot you have.
1 cup butter
2 cups chopped onion
2 cups chopped celery
1 cup chopped bell pepper
1/4 cup chopped parsley
2 (8 oz.) cans sliced mushrooms, drained
12 cups bread cubed (dry)
1 teaspoon poultry seasoning
1-1/2 teaspoon rubbed sage
1 teaspoon thyme
1/4 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
3-1/2 cups chicken or turkey broth
2 eggs, beaten
In large saucepan, melt butter over low heat.
Add onion, celery, bell pepper, parsley, and mushrooms.
Cook and stir for 2-3 minutes or until onion is tender and translucent.
Place bread cubes in a large bowl.
Add butter/veggie mixture over bread cubes, add all seasonings and toss well.
Pour in enough broth to moisten, about 1/3 cup at a time, tossing with fork. Be careful not to add too much broth.
Add eggs and mix well.
Spoon into lightly greased 5-6 quart slow cooker.
Cover and cook 6-7 hours on low setting.
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